Top 7 African Pasta

Koshari, also known as koshary, kosheri, kushari, and koushari, is a simple, yet flavorful Egyptian national dish consisting of rice, macaroni, and lentils. The name stems from the Hindu word khichri, referring to a dish of rice and lentils. It is enough to look for warm, edible pyramids on big, shiny metal platters while in Egypt, as it is also a very popular street food. Small yellow lentils and rice are slowly simmered in a rich stock with the addition of crunchy, fried vermicelli and butter-browned onions. Before serving, koshari is topped with wine vinegar and a spicy sauce based on tomatoes or chilis, adding even more flavor to the hearty dish. For a heartier dish, ground lamb or beef is added to the mix. Of course, there are numerous variations of the dish, but it is mandatory to season it with mastic, an exotic, earthy, crystallized resin of the Pistacia lentiscus tree, cultivated only in Greece, yet growing wild across the Mediterranean. The mastic imposes a typically piney, bitter edge to the dish. Koshari tastes even better when accompanied by a green salad or a cup of hot mint tea.Expand

The filling Egyptian dish known as macaroni béchamel consists of layers of pasta (penne, rigatoni, or elbow macaroni) with a ground beef filling sandwiched in between, and a topping of béchamel sauce. The combination is baked in an oven as a layered pasta casserole until it develops a golden-brown color, and it is then sliced and served. This dish is very common at religious festivities, especially during Ramadan.Expand

Originating from East Libya, makaruna imbaukha is a savory dish made with steamed pasta as the key ingredient. The pasta is combined with meat (usually lamb) and a rich sauce made with clarified butter, tomatoes, onions, chickpeas, potatoes, pumpkin, and raisins. The whole dish is typically flavored with cloves, bay leaves, ginger, black pepper, and shaiba leaves. For the final touch, makaruna imbaukha can be sprinkled with orange flower water and cinnamon. When served, the pasta is traditionally spread in the center of the plate and topped with everything else. It is recommended to serve the dish with Libyan pickles known as mseyer on the side.Expand

Baasto iyo suugo is a Somali pasta dish with suugo suqaar, a beef sauce unique for using the hawaij spice blend. It is an adaptation of similar Italian pasta dishes, which were introduced to Somali cuisine by Italians who once colonized parts of the country. Al dente pasta (usually spaghetti) is covered with suuqo suqaar, and a few drops of lime are squeezed over the dish. Baasto iyo suugo is paired with a banana and muufo, a Somali bread ideal for scooping the rich sauce. Expand

The goat meat is marinated in a blend of aromatic spices, including thyme, paprika, and lemon juice, then cooked until tender with onions, garlic, and fiery Scotch bonnet peppers. This savory, smoky meat is then mixed with al dente pasta, which has been sautéed with garlic, onions, bell peppers, and cherry tomatoes. The addition of heavy cream brings a rich, velvety texture to the dish, balancing the spiciness of the Asun. The pasta is finished with a sprinkle of fresh herbs like parsley or basil and optionally topped with grated Parmesan cheese, creating a beautifully complex dish that harmoniously blends the vibrant flavors of Nigeria with the beloved comfort of Italian cuisine.Expand

Pasta saltata is a traditional dish that originated as a result of a brief Italian occupation of the country in the 1930s. The dish is made with a combination of potatoes, oil, garlic, onions, lemon juice, penne pasta, arugula, basil, and harissa spices. The potatoes are cooked, and the sauce is made with all the other ingredients. It is then tossed with cooked penne pasta and the potatoes, while the arugula is folded in. Once done, pasta saltata is sprinkled with basil and the dish is always served hot.Expand